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Hearty Italian Stuffed Eggplant

I wanted something for dinner the other night that was flavorful and hearty, but I wasn’t in the mood for meat. I have a standard eggplant parmesan recipe, but I wanted to shake things up, so I stuffed some of the eggplants instead. I am sure glad I did, because these came out delicious and will definitely become a regular in my ‘meat-free dinner’ options. The eggplant shell is hearty and gives the dish great substance; the Italian herbs and tomatoes combine perfectly with the earthy mushrooms; and the pecorino adds just enough flavor without overwhelming you! These stuffed eggplants will satisfy the hungriest of appetites. I couldn’t love them more.

Italian Stuffed Eggplant

Italian Stuffed Eggplant

Ingredients

  • 2 large eggplants
  • 3 Tbsp salt
  • olive oil, for brushing
  • 1/4 cup water
  • 2 Tbsp butter
  • 3 or 4 shallots, finely diced
  • 1/2 lb (250 g) cremini mushrooms, quartered
  • 1/4 cup red wine
  • 2 Tbsp parsley, chopped
  • 1 14oz (400 g) can tomatoes, drained
  • 1 Tbsp Italian seasoning
  • salt and pepper
  • 1/2 cup pecorino, diced (plus more grated)

Directions

  • Preheat the oven to 350 F (175 C).
  • Cut the eggplants in half lengthwise and cut out the flesh leaving about 1/4 inch inside the shell. Dice what you removed and set aside.
  • Salt the inside of the eggplant shells well, then put them cut side down on a plate and let sit for about 30 minutes then wipe them dry with a paper towel.
  • Brush the eggplant shells inside and out with some olive oil, and place them cut side down in a casserole dish.
  • Pour a 1/4 cup of water in the dish then cover tightly with foil and bake for 45 minutes.
  • While the shells are baking, heat the butter in a skillet above medium low heat and add the shallots - cook until softened, about 4 minutes.
  • Add the mushrooms and saute until they have given up most of their juices, then increase the heat to high and add the wine and parsley.
  • When about 1/2 of the liquid has evaporated stir in the eggplant and cook on high heat for about 3 more minutes.
  • Stir in the diced tomatoes and Italian seasoning and season well with salt and pepper. Reduce the heat and allow to simmer for about 5 minutes, then remove from heat and set aside.
  • When the eggplant is done, remove it from the oven and increase the heat to 425 F (220 C).
  • Stir the pecorino into the mushroom mixture, then stuff each eggplant shell and bake in the top third of the oven for 10 minutes.
  • Turn the broiler on high, sprinkle the eggplants with a little of the reserved grated pecorino and broil for about 2 minutes, until browned.
 Hearty Italian Stuffed Eggplant Recipes

Stuffed Eggplant-2

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